Traditional Cabbage with Ham Hocks
Ingredients
- 3 ounces ham hock
- 2 tablespoons olive oil
- ½ medium size cabbage sliced and cut into ½-inch thick strips
- 1 tablespoon dried dill or 3 tablespoons fresh) optional
- ¼ teaspoon dried thyme or ½ teaspoon fresh optional
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ cup water
Directions
- Using a sharp knife, cut the fat and meat off the ham hocks. Separate the fat from the meat. Cut the meat into dice/small size pieces.
- Pour the olive oil in a large skillet and warm over medium heat about 1 minute. Add the ham hock pieces and sauté about 2 to 3 minutes or until the meat turns slightly brown.
- Rise the cabbage strips over cold water in a colander and place in the skillet adding the dill, thyme, garlic and onion powders, black pepper and water. Cover and let cook 10 minutes. Remove the lid and continue to cook 20 additional minutes or until the cabbage is tender, stirring occasionally. Serve hot with cornbread.
Tried this recipe?
Let us know how it was!
